- 3 cups rice vinegar
- 3 cups cider vinegar
- 1 cup sugar
- 5 cloves garlic, sliced thin
- ¾ cup kosher salt
- 1½ tablespoons mustard seeds
- 1 tablespoon red pepper flakes
- 2 sprigs thyme
- 4 bay leaves
- ½ tablespoon peppercorns
- 6–8 cups trimmings from veggies: carrot peels, pepper tops, ends of onions or any vegetable cuts that were not “pretty” enough for your prepared dish.
Place first 7 ingredients in a pot. Bring to boil and remove from heat. In large heatproof container place thyme, bay leaves, peppercorns, and veggie scraps.
Pour mixture over. Place a heavy item on top to sure all scraps remain under brine.
Refrigerate for at least 24 hours. Serve with anything from Bloody Marys to topping for anything!